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–+ servings
Savory Chicken Udon Stir Fry

savory chicken udon stir fry: a quick and delicious homemade delight

This savory chicken udon stir fry is a quick and delicious dish featuring marinated chicken, fresh vegetables, and flavorful sauces.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Course Main
Cuisine Japanese
Servings 4 servings
Calories 650 kcal

Equipment

  • Wok
  • bowl
  • Skillet

Ingredients
  

For the Chicken & Marinade

  • 1.5 lbs Boneless, Skinless Chicken Thighs Cut into 1-inch pieces
  • 1 Tablespoon Soy Sauce (Low Sodium Recommended)
  • 1 Teaspoon Toasted Sesame Oil
  • 1 Teaspoon Cornstarch
  • 0.5 Teaspoon Black Pepper

For the Stir-Fry Sauce

  • 0.25 Cup Soy Sauce (Low Sodium Recommended)
  • 3 Tablespoons Mirin
  • 2 Tablespoons Oyster Sauce (Optional)
  • 1 Tablespoon Rice Vinegar
  • 1 Tablespoon Brown Sugar (Packed)
  • 1 Tablespoon Toasted Sesame Oil
  • 1 Teaspoon Grated Fresh Ginger
  • 2-3 Cloves Garlic Minced
  • 1 Teaspoon Cornstarch Mixed with 1 tablespoon of cold water (slurry)
  • 0.25 Teaspoon Red Pepper Flakes (Optional)

For the Stir-Fry

  • 2 Tablespoons Neutral Cooking Oil (e.g., Canola, Vegetable, Avocado)
  • 1 Large Onion (Yellow or Red, sliced thinly)
  • 2 Carrots (Peeled and julienned or sliced)
  • 1 Red Bell Pepper (Cored, seeded, and sliced)
  • 1 Green Bell Pepper (Cored, seeded, and sliced)
  • 4 Cups Fresh Greens (e.g., bok choy, spinach, Napa cabbage)
  • 1 lb Fresh or Frozen Udon Noodles
  • 4 Green Onions (Sliced thinly, green and white parts separated)

For Garnish (Optional)

  • Toasted Sesame Seeds
  • Extra Sliced Green Onions (Green Parts)
  • Shichimi Togarashi (Japanese Seven Spice Blend)

Instructions
 

Marinate the Chicken

  • In a medium bowl, combine the cut chicken pieces, soy sauce, toasted sesame oil, cornstarch, and black pepper. Mix well to ensure the chicken is evenly coated. Set aside to marinate for at least 15-20 minutes.

Prepare the Stir-Fry Sauce

  • In a small bowl, whisk together soy sauce, mirin, oyster sauce, rice vinegar, brown sugar, toasted sesame oil, grated ginger, minced garlic, and red pepper flakes. Set aside.

Cook the Udon Noodles

  • If using dried udon, cook according to package instructions until just al dente. Drain and rinse with cold water.

Stir-Fry the Chicken

  • Heat 1 tablespoon of neutral cooking oil in a large wok or skillet over medium-high heat. Add the marinated chicken and cook for 3-5 minutes per side. Remove and set aside.

Stir-Fry the Vegetables

  • Add the remaining oil to the wok, then add the sliced onion and white parts of the green onions. Stir-fry until softened.
  • Add the julienned carrots and sliced bell peppers. Stir-fry until crisp-tender.

Combine and Sauce

  • Add the cooked udon noodles and fresh greens to the wok. Toss gently until the greens begin to wilt.
  • Return the cooked chicken and pour the stir-fry sauce over everything. Toss well to coat.

Thicken the Sauce

  • Stir the cornstarch slurry and pour it into the simmering sauce. Cook until the sauce has thickened.

Serve

  • Remove from heat and serve garnished with toasted sesame seeds, green onions, and Shichimi Togarashi.

Notes

This recipe can be adapted to include other vegetables or protein sources according to your preference.

Nutrition

Serving: 1servingCalories: 650kcal
Keyword Chicken, homemade, quick meal, Savory, stir-fry, Udon
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